Grillades and Grits Recipe | Saveur

A savory, warming Creole breakfast match for a Mardi Gras crowd.

Yield: serves 4

Time:

2 hours, 20 minutes

For the grillades:

• ¹⁄₂ cup all-purpose flour
• Kosher salt and freshly floor black pepper
• 1 lb. veal cutlet, pounded ¼-in. skinny
• 3 tbsp. unsalted butter, divided
• 1 massive pink bell pepper, thinly sliced (1½ cups)
• 1 medium onion, thinly sliced (1¾ cups)
• 2 small celery stalks, thinly sliced on the bias (1 cup)
• 1 small leek, thinly sliced (¾ cup)
• 1 lb. cremini mushrooms, thinly slices (5 cups)
• 5 medium garlic cloves, thinly sliced (3 Tbsp.)
• 5 cups veal inventory, or substitute low-sodium beef broth
• 1 massive tomato, seeded and coarsely chopped (½ cup)
• Thinly sliced scallions or celery greens, for garnish

For the grits:

• 1 tbsp. unsalted butter, divided
• ¹⁄₂ small yellow onion, finely chopped (⅓ cup)
• 4 cups entire milk
• 1 cup stone-ground white grits
• Kosher salt and freshly floor black pepper

Directions

1. To a big bowl, add the flour and season evenly with salt and black pepper.
2. To a big heavy pot or a Dutch oven set over medium-high warmth, add 1 tablespoon of the butter and prepare dinner, stirring often, till the froth subsides and the solids have evenly browned, about 2 minutes.
3. Season the veal cutlets throughout with salt and black pepper, after which mud within the seasoned flour, shaking off any extra. Switch half of the meat to the pot and prepare dinner till browned on one aspect, about 2½ minutes. Flip and proceed cooking on the opposite aspect till browned, about 2 minutes extra. Switch to a plate, then add one other tablespoon of butter; as soon as melted, brown the remaining cutlets and switch to the plate.
4. Add the remaining tablespoon of butter to the pot; as soon as it has melted, stir within the bell pepper, onion, celery, leek, and garlic, scraping up any browned bits which have caught to the underside. Season evenly with salt and black pepper, then cowl and prepare dinner till the greens have softened barely, about 4 minutes. Take away the lid, then stir within the mushrooms; proceed cooking, uncovered and stirring steadily, till the greens are tender and evenly browned, 15–20 minutes.
5. Stir within the inventory, once more scraping up the browned bits on the underside of the pot, then enhance the warmth to excessive to deliver to a boil. Add the reserved veal and the tomatoes to the pot, ensuring the meat is absolutely submerged. Carry again to a boil after which decrease the warmth to keep up a simmer; prepare dinner, stirring often, till the meat is tender, and the sauce has thickened and coats the again of a spoon, about 1 hour and half-hour.
6. In the meantime put together the grits: Set a medium pot over medium-high warmth and add 1½ teaspoons of the butter. As soon as melted, add the onion and prepare dinner, stirring steadily, till translucent, about 2 minutes. Season evenly with salt and black pepper, add the milk, and produce it to a boil, stirring often. Stir within the grits, deliver again as much as a boil, then decrease the warmth to keep up a simmer. Cook dinner, stirring steadily, till the grits simply start to thicken, about 10 minutes. Flip off the warmth, cowl, and put aside for 10 minutes extra. Stir within the remaining butter, then season to style with salt and black pepper.
7. Divide the grits between 4 medium plates. Ladle over the grillades, prime with sliced scallions or celery greens, and serve scorching.